Salmon Burgers

About a year ago, Brandon and I went to Alaska.  While there, we went deep sea fishing for salmon, halibut and rock fish.  Even after a year, there are still several salmon fillets left. Yes, they are still good.  I decided to use a recipe I found in Food Network Magazine.  Instead of doing the same old grilled salmon fillet, I decided to make it into a fresher version of ‘salmon patties’.


  • 1-1/4 pounds center-cut salmon fillet, skin and pin bones removed (use tweezers!)
  • 2 tablespoon dijon mustard
  • 1 tablespoon mayo
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • pinch of cayenne pepper (add several pinches for a little heat)
  • 2 scallions, chopped
  • 1 cup plus 2 tablespoons of panko (Japanese breadcrumbs)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 4 brioche buns, split
  • Tartar sauce and arugula, for topping


1. Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.

2. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.

3. Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.

4. Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.

5. Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.

 Printable Recipe!

Results: These burgers turned out so moist and delicious.  I don’t think I’ll ever make salmon patties again with canned salmon. I will definitely make this again! I made the tartar sauce from a combination of mayo, relish, Dijon mustard, lemon juice and a pinch or two of cayenne pepper. I honestly keep adding stuff together until it tastes good.

Analysis: Next time I will make smaller burgers.  Mine came out HUGE if you couldn’t tell.  It was just way too much food.  Yes, I finished it, but I didn’t need to! Also, it is hard to multitask with bread under the broiler.  I burned 2-3 rolls because I got sidetracked.  Be careful!



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